Perfect for serving when you have a house
full of guests. Prepare the casserole the night before and simply
pop it in the oven the next morning. The use of English muffins
give the casserole a nice chewy texture.
Egg and Sausage Strata
- 1 pound bulk pork sausage
- 1 (10.75-ounce) can condensed cream of
mushroom soup
1 cup sour cream
- 6 whole English muffins, crumbled
- 2 cups (8 ounces) shredded Monterey Jack
cheese
- 8 large eggs
2 1/2 cups milk
- 1 cup finely chopped green bell pepper
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- Brown and drain pork sausage; set aside.
- Mix soup and sour cream together; set
aside.
- Line a generously greased 16 x 11-inch
baking pan with crumbled muffins.
- Beat eggs, milk, bell pepper, salt and
pepper together in a separate bowl; set aside.
- Layer in pan 1/2 the cooked sausage, 1/2
the shredded cheese and 1/2 the soup mixture onto crumbled muffins.
Repeat layers ending with soup mixture, then smooth with spatula.
- Pour egg/milk mixture over all, slightly
tilting to allow egg mixture to seep beneath the top layer of
soup mixture. Cover with foil and refrigerate overnight.
- Next day bake uncovered at 300°F (150°C)
for 1 hour. Let cool for 5 minutes. Cut into squares and serve.
Makes 12 servings.
Nutritional Facts Per Serving: 391.9 calories;
60% calories from fat; 26.1g total fat; 197.5mg cholesterol;
794.3mg sodium; 332.4mg potassium; 19.0g carbohydrates; 1.0g
fiber; 3.3g sugar; 18.0g net carbs; 19.5g protein.
Copyright 1999 Hope Pryor,
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